Magnetic resonance imaging studies of water interactions in meat

Food Chemistry

Volumn 82, Issue 1, 2003, Pages 35-39

  Renou, J P ^a   Foucat, L ^a   Bonny, J M ^a  

^a CEMAGREF   (France)

Author keywords

Freezing; Magnetic Resonance Imaging; Muscle meat diffusion; NMR relaxation times; Water; WHC

Indexed keywords

WATER;

ANALYSIS; ANIMAL TISSUE; CADAVER; CHEMICAL INTERACTION; CONFERENCE PAPER; DIFFUSION COEFFICIENT; DYNAMICS; FOOD PROCESSING; FOOD STORAGE; FREEZING; INTRACELLULAR SPACE; MACROMOLECULE; MEASUREMENT; MEAT; MOLECULE; MUSCLE; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE IMAGING; PARAMETER; RELAXATION TIME; SWINE; TISSUE STRUCTURE; TROUT; WATER CONTENT; WATER FLOW;

SALMONIDAE;

EID: 0037964076     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00582-4     Document Type: Conference Paper

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